Tofu Vegetable Frittata
Author: 
Recipe type: Breakfast, Brunch, Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 c yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 c mushrooms, sliced
  • 1 c green bell pepper, medium dice
  • 1 c Morningstar crumbles or other 'ground' style product in regular or soysage flavor
  • 2 c baby greens (I used the Earthbound Organics Power Greens mix of spinach, chard and kale, but you can use whatever ones you like)
  • 2 t olive oil
  • ½ t dried chili flakes
  • 4 t soy sauce
  • 2 blocks firm tofu (28 ounces), pressed and crumbled
  • ½ t ground turmeric
  • 1 t salt
  • freshly ground pepper to taste
  • 1 c shredded mozzarella style Daiya cheese (or other cheese substitute)
  • 3-4 small ripe tomatoes, sliced
Instructions
  1. Preheat oven to 375. Lightly oil bottom and sides of a 9 x 9" baking pan.
  2. Rinse, press and dry tofu to remove excess water.
  3. In a medium saucepan, heat olive oil. Add onion and garlic and sauté until they soften, about 3 minutes. Stir in mushrooms, green pepper, Morningstar crumbles and dried chili flakes. Sauté about 7 minutes or until vegetables have softened and are mostly cooked. Stir in soy sauce. Add in greens and cook until wilted, another 2-3 minutes. Turn off heat and set aside.
  4. As you're keeping an eye on the sauté pan, you can blend the tofu mixture. Add tofu, turmeric, salt and pepper to a food processor and blend until smooth.
  5. Add the tofu mixture to the saucepan and gently blend. Spread mixture into the prepared pan. Place sliced tomatoes on top and sprinkle with Daiya. Bake 1 hour or until edges are browned and crispy.
  6. Remove from oven and set aside for at least 15 minutes before serving.
Recipe by Prepgreen at https://www.prepgreen.com/tofu-vegetable-frittata-satisfying-and-elegant/